**3. Author network**

The author network (**Figure 2**) is characterised by 113 nodes (researchers) and 217 edges indicating connectedness among the researchers. Although there are five groups in the author network, the groups are not well connected with network density of 3.4%.

**91**

**Figure 3.**

*Integrating Text Mining and Network Analysis for Topic Detection from Published Articles…*

The chemical entities [1462] identified using the Open Source Chemistry Analysis Routines (OSCAR) tagger node include chemical compound (CM)

**5. Co-occurrence term interaction in the banana sensory documents**

edges with in-degree ranging from 6 to 37 (banana) with a mean of 17. At least 50% of the nodes are co-occurring with 17 other nodes. Nodes with many ties like banana in this instance are said to be prominent, or have high prestige as many nodes seek to direct ties towards them, an indication of importance. The in-degree is a measure of popularity based on the number of connections to a node [10], representing the amount of attention the node receives. Hence, banana co-occurred

more than other terms. This is expected as the topic of interest is on banana. The out-degree ranged from 0 to 44 (accept) with a mean of 17. Nodes with high out-degree like accept in this instance can influence others and are often said to be influential. The high out-degree is expected since sensory evaluation is related to acceptability characteristic of a product. The topic of interest being sensory attributes of banana and its products. The limitation of using a node's degree to quantify its significance is that each connection is valued equally as it assumes that forming a connection with an important node counts as much as a connection to an unimportant one [10]. Practically, developing a connection with the chief executive

The directed network for the co-occurrence terms consists of 53 nodes and 904

[50.8%], Ontology (ONT) [47.4%], reaction name (RN) [1.2%] and chemical adjec-

Chemical compounds related to banana sensory include modified atmospheric packaging (MAP), beta-glucan, green banana flour (GBF), carbon dioxide, alphaamylase and ethylene. Reaction name include dehydration. The flour from the peels and banana pulp requires dehydration to remove the moisture. Ontology is a set of concepts and categories in a subject area and includes food, nutrients, protein,

**4. Chemical entities used in banana sensory documents**

*DOI: http://dx.doi.org/10.5772/intechopen.84857*

tive (CJ) [0.7%] as detailed in **Figure 3**.

process, pectin, antioxidants and ascorbic acid.

*Chemical entities associated with banana sensory documents.*

**Figure 2.** *Author network of banana sensory documents.*

*Integrating Text Mining and Network Analysis for Topic Detection from Published Articles… DOI: http://dx.doi.org/10.5772/intechopen.84857*
